Cristina's Famous Nuts

Cristina Salas-Porras tosses assorted nuts with sage and rosemary and bakes them for a long time at a low temperature; they come out perfectly crisp. No wonder she's famous for them.

Ingredients

4 cups mixed raw nuts, such as pecans, walnuts, almonds and cashews

32 sage leaves, torn into large pieces

One 8-inch rosemary sprig, leaves stripped

3 tablespoons extra-virgin olive oil

Salt

Freshly ground pepper

Instructions

Preheat the oven to 200°. On a large rimmed baking sheet, toss the mixed nuts with the sage, rosemary and olive oil and season with salt and pepper. Spread the nuts in an even layer. Bake for 3 hours; the nuts should not be browned. Let the nuts cool on the baking sheet until they are crisp, then transfer them to a bowl and serve.